r>
2.Place the Xylitol, vegetable glycerin, Celtic sea salt
nickers and Skor/Heath bar candy bars among the apples, about
Preheat oven to 350°F.
Mix bananas, xylitol and molasses in mixer using paddle attachment until bananas are completely mashed.
Add flour and baking soda; mix until combined. Scrape down sides as needed.
Add oil, cream and vanilla extract in a steady stream until fully emulsified.
Add eggs and scrape bowl down.
Divide mixture into 2 loaf pans.
Bake for 30 minutes at 350F, reduce temperature to 330F for 50 minutes.
Remove from pan and cool on wire rack.
aking parchment. Beat the cardamom, xylitol and eggs into the orange
Whisk eggs in a mixing bowl 1-2 minutes, until light and fluffy.
Whisk in Xylitol slowly and continue whisking about 1 minute, until blended. Pour in milk, cream and vanilla. Whisk to blend.
Pour the mixture into an ice cream maker and freeze according to your maker's instructions.
Makes 1 Quart. You can also add 1 cup chopped up fruit, about 2 minutes before it is done (after ice cream stiffens).
Melt the baking chocolate in a double boiler over medium heat.
Add xylitol and half & half, and stir to blend well.
Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
Remove from heat and stir in peanut butter and vanilla.
Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
Chill until firm, then cut into 16 pieces. Store in refrigerator.
smooth layer. Refrigerate the candy to set the chocolate and
CANDY:.
In a large saucepan
lowly, to 236F on a candy thermometer or until mixture reaches
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
Just buy the green colored candy canes and attach the following poem:
When the Grinch discovered, There was no way, To Keep Christmas from coming, On Christmas day, He devised a new plan -- Though not quite as mean, He licked all the candy canes, Til he turned them all green.
Tablespoons of the crushed candy canes.
Spoon batter into
Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.
ith remaining frosting. Garnish with candy bars, if desired.
rom oven.
Press a candy piece into center of each
Line a 6-cup large muffin tray with paper liners.
Place puffed rice cereal in a large bowl. Combine caramels, marshmallows and butter in a saucepan over low heat. Cook, stirring, for 5 mins, or until well combined. Quickly pour over cereal and mix until well combined. Distribute between paper liners, making an indentation in each to resemble a nest. Coat edges with sprinkles. Chill for 2 hours, or until set.
To serve, remove nests from paper cases. Fill with assorted candy.
Combine egg, milk and vegetable oil in a cup.
In a bowl combine flour, baking powder and salt.
Pour the wet ingredients into the dry and mix well with a whisk.
Cover and chill for a few minutes as you heat the oil.
Drop the chilled candy bar in the batter and then gently place into the oil.
Fry just until the outside is golden.
Remove and drain on brown paper.
Allow to cool a minute before serving.